Friday, 18 August 2017

Tomatoes and roasted Bread

Getting out of the car I saw some bright red dots in front of me. More tomatoed ripened in one day. Luckily I have an empty lunch box handy. Easy to start picking the fresh tomatoes. A good box full of them went with me into the kitchen.

Now what to do with them? Tomato salad sounded boring, but levelled up tomato salad sounded great. To bring it to an other level, I used a couple of slices of rye sourdough bread, lots of garlic and good olive oil. I had 3 small Baby Bell cheeses sitting in their bright red waxy skin, that together with a good bunch of fresh herbs from the balcony gave a great salad.

300 g mixed tomatoes
3 slices of bread
5 tbsp olive oil
4 cloves of garlic
1 spring onion
3 Baby bell
a bunch fresh herbs
2 tbsp good quality balsamic vinegar
fleur de sel and pepper

Cut the bread into chunks and peel the garlic and chop the spring onion.
Put 3 tbsp olive oil into the pan and start the garlic, then add the bread and spring onion and season with salt and pepper.
Cut the cheese into small chunks, roughly chop the herbs and quarter the tomatoes.
Bring everything together in a bowl and add the rest of the olive oil and the vinegar and a final seasoning of salt and pepper.

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